Buttermilk Corn Bread
Serving Size : 1
Ingredients for prepare Buttermilk Corn Bread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | all-purpose flour |
| 3/4 | cup | yellow cornmeal |
| 1 1/2 | teaspoons | double-acting baking powder |
| 1/2 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1 | cup | buttermilk |
| 2 | large | eggs - beaten lightly |
| 1/2 | stick | unsalted butter - melted and cooled |
1/4 cup
buttermilk corn bread |
| 1/2 | teaspoon | crumbled dried sage |
recipe Buttermilk Corn Bread
Into a large bowl sift together the flour, the cornmeal, the baking powder,
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the baking soda, and the salt, add the buttermilk, the eggs, the butter, and the sage, and
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stir the batter until it is just combined. Pour the batter into a well-buttered 8-inch-square baking
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pan and bake the corn bread in the middle of a preheated 425F. oven for 30
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to 35 minutes, or until a tester comes out clean. Let the corn bread cool
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in the pan for 5 minutes, invert it onto a rack, and let
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it cool completely. (If using the corn bread for stuffing, crumble it coarse into
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a shallow baking pan and toast it in the middle of a preheated 325F. oven, stirring occasionally,
Buttermilk Corn Bread
for 30 to 35 minutes, or until it is dried and deep golden.) Makes
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about 3 cups. Gourmet December 1991
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